Spinach Ricotta Quiche

[donotprint]Spinach quiche is one of my favorite dishes to make for dinner. <-Yes, you heard me right.. dinner. I love quiche because its basically fool-proof to prepare, satisfying to eat, and I always have ingredients on hand to make one. By using store-bought pie-crust, preparing quiche is rather simple and quick. It takes me about 10 minutes to prepare, pretty slick.. huh?

Today I am going to share with you one of my favorite variations of quiche made with spinach and ricotta cheese. Most quiches call for Swiss cheese but I typically use whatever type of cheese I have on hand. With that said, this means my quiches are made with Cheddar as well. Although I do love homemade pie crust, I find the pre-made store bought kind pretty good to use, not to mention convenient. This quiche would be perfect for breakfast, brunch, lunch, dinner, and any sort of gathering. If you’re wondering what to make for dinner tonight.. may I suggest this recipe? Enjoy!
[/donotprint]Spinach Ricotta Quiche

Ingredients:

1 – 9 ” unbaked pie crust

2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)

1 cup heavy cream

4 eggs

1 cup ricotta cheese

1 cup Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Preheat oven to 375 degrees. Spray a pie plate or tart pan with non-stick spray. Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife (see picture below). Poke several holes in the dough resting on the base of the plate. Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated. Evenly distribute cooked spinach in the pie plate. Add egg mixture and fill the pan/plate 1/4″ from the top. Bake for 40-45 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving. Enjoy!

can your Spinach Ricotta Quiche be made in a 9 x 12 pan and if so, how would I change the ingredients, just double them? Have you ever used two Pillsbury Pie crusts to cover a 9×12 pan, and is there a trick to doing that? I need to make a quiche for 12-14 people and am lost.

I probably wouldn’t double the recipe for 9×12, but would increase a 1/2 batch amount. Your baking time may be a little longer as well. As far as pie crust, I would cut the edges off to form a square from a circle and lay it down. Use the edges to fill around the sides by patting the seams down.

Yes to frozen spinach. Not sure about refrigerator. The egg mixture would be fine, it’s the crust I would be worried about getting soggy.

I just made this and it was a big hit! Thanks Alice, you have a fantastic website. I have enough ingredients left over to make a second quiche and I was wondering if you think this would freeze okay once fully cooked?